Avocado and Dark Chocolate Tart
Iain Bagwell
Yields10 ServingsCook Time1 hr 15 minsChill Time2 hrs 25 minsTotal Time3 hrs 40 mins
AuthorCharlotte March

Rich, creamy, and gorgeous, this mild-flavored tart is sure to make you an avocado-dessert convert. We love the combination with pistachios, but feel free to try almonds or even macadamia nuts.

How to Make It

1

Preheat oven to 350°. Pulse pistachios in a food processor until coarsely ground; reserve 1 tbsp. Add cookies, granulated sugar, and a pinch of salt to remaining nuts and whirl until finely ground. Add butter and whirl until mixture is just combined. Press over bottom and up sides of a 9- to 10-in. tart pan with a removable rim. Bake until fragrant, 10 to 12 minutes. Let cool completely on a rack.

2

Scoop avocados into cleaned food processor. Add cream cheese, powdered sugar, lemon juice, vanilla, and a pinch of salt; whirl until smooth. Spread filling in tart crust, preferably using an offset spatula. Chill while making ganache.

3

Put chocolate in a small heatproof bowl. Heat cream in a small saucepan until bubbles form at edge of pan. Pour cream over chocolate and let stand 1 minute. Whisk until smooth. Cool ganache until just warm to touch (95°), 5 to 6 minutes.

4

Pour ganache over avocado filling and gently spread to cover, preferably using a clean offset spatula. Sprinkle with reserved 1 tbsp. pistachios. Chill at least 2 hours.

MAKE AHEAD: Up to 8 hours, chilled and uncut (wrap airtight after 2 hours).

Ingredients

 ½ cup unsalted roasted pistachios
 6 oz (28) dark chocolate wafer cookies such as Famous
 2 tsp granulated sugar
 Kosher salt
 5 tbsp unsalted butter, melted
 2 medium soft-ripe avocados
 8 oz cream cheese, at room temperature
 6 tbsp powdered sugar
 2 tsp each lemon juice and vanilla extract
 4 oz dark chocolate (60 to 64% cacao), chopped
 ½ cup heavy whipping cream

Directions

1

Preheat oven to 350°. Pulse pistachios in a food processor until coarsely ground; reserve 1 tbsp. Add cookies, granulated sugar, and a pinch of salt to remaining nuts and whirl until finely ground. Add butter and whirl until mixture is just combined. Press over bottom and up sides of a 9- to 10-in. tart pan with a removable rim. Bake until fragrant, 10 to 12 minutes. Let cool completely on a rack.

2

Scoop avocados into cleaned food processor. Add cream cheese, powdered sugar, lemon juice, vanilla, and a pinch of salt; whirl until smooth. Spread filling in tart crust, preferably using an offset spatula. Chill while making ganache.

3

Put chocolate in a small heatproof bowl. Heat cream in a small saucepan until bubbles form at edge of pan. Pour cream over chocolate and let stand 1 minute. Whisk until smooth. Cool ganache until just warm to touch (95°), 5 to 6 minutes.

4

Pour ganache over avocado filling and gently spread to cover, preferably using a clean offset spatula. Sprinkle with reserved 1 tbsp. pistachios. Chill at least 2 hours.

MAKE AHEAD: Up to 8 hours, chilled and uncut (wrap airtight after 2 hours).

Avocado and Dark Chocolate Tart